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How to make White and Dark Black Bottom Pie

A pie that takes a while to set up, but it's so delicious that it's worth every minute. This is a good pie to make in stages, or to leave to refrigerate overnight and throw together the next day. A simple idea: graham crust, ganache-esque bottom, pastry cream top. Super delicious. Very rich and chocolatey, but not terribly heavy which is what I like about it. Definitely a crowd pleaser. It's also nice with some fresh whipped cream, or a fruit purée sauce.

Scrape mixture into a shallow bowl, add butter, vanilla, and white chocolate. Mix until chocolate and butter have melted completely.

Press a piece of plastic wrap directly onto the surface of the pastry cream, let cool and refrigerate for at least 3 hours.

When the pastry cream is cold, use an electric mixer (I use a hand mixer) to beat the whipping cream just past the point of soft peaks. Fold whipped cream into the pastry cream, smooth into pie shell, and refrigerate for another 3 hours until set.